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Magazine

How to Spatchcock a Turkey (or Chicken)

November/December 2020 Issue

Spatchcocking is an easy, 3-step process of cutting poultry to lie flat. It’s especially useful for turkey, as it allows the bird to roast more quickly and evenly.

 

Step 1: Cut on either side of the backbone with a sharp knife or kitchen shears to remove it completely.

 

Step 2: Turn the bird over and trim the excess fat, especially around the cavity.
Step 3: Press down on each side to break the breastbone and make the bird lie flat.
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